Melon and raspberry ice cream

Melon and raspberry ice cream

Total: 10 hr 45 Min. | Active: 30 Min.
vegetarian
Nutritional value / portion: 406 kcal
, Fat: 21 g
, Carbohydrate: 40 g
, Protein: 3 g

Ingredients

8 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ice cream

½ charentais melon, cut into pieces
250 g frozen raspberries
100 g icing sugar
2 ½ dl full cream, whipped until stiff

Crumble

100 g coconut flakes
75 g white flour
75 g butter, soft
50 g sugar

To serve

½ charentais melon, sliced
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How it's done

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Ice cream

Puree the melon and raspberries with the icing sugar, push the mixture through a sieve into a stainless steel bowl. Fold in the whipped cream. Cover and freeze for approx. 10 hrs., stirring vigorously with a whisk at least 5 times.

Crumble

Mix the coconut flakes, flour, butter and sugar with a fork until the mixture is crumbly.

Bake for approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool.

To serve

Serve the ice cream on top of the melon slices, sprinkle with the crumble.

Good to know
Serve with: Fresh raspberries

How-tos

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